Chocolate Dulce de Leche Cupcakes: Sexy Valentine’s Day Cupcakes

Last week, I posted a cute Valentine’s Day cupcake that is perfect for kids, the Shirley Temple Cupcake. This week, I present you with a sexy Valentine’s Day cupcake, the chocolate dulce de leche cupcake.

What Makes this Valentine’s Day Cupcake Sexy?

I think just saying the word dulce de leche is sexy. Am I alone in this? It’s even more sexy if you say “cho-co-lat” with a French accent and then go all Latin with “dulce de leche.” You combine two extremely sexy cultures into one cupcake.

Will Making These Chocolate Dulce de Leche Cupcakes Get You More Valentine’s Day Action?

I make no promises. However, it certainly can’t hurt your chances, especially if you are particularly good at licking dripping dulce de leche off [insert body part here].

Chocolate Dulce de Leche Cupcake Reviews

Everyone enjoyed these cupcakes. My favorite review, however, was from my friend and massage therapist, Hao. Hao said that they were the best cupcakes she ever had. She is clearly a cupcake connoisseur. She also works across the street from Jilly’s Cupcake Bar. If you need a massage, check out Studio Hao and then have a cupcake. Ah, bliss.

In a bowl, whisk the boiling water into cocoa until smooth and whisk in milk and vanilla extract. In a large bowl, beat together butter and sugars until light and fluffy, about 2 to 3 minutes, and beat in eggs, 1 at a time, beating well after each addition. Into another bowl, sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition. Stir in the dulce de leche. Fill each wrapper slightly more than 1/2 way. They will rise a lot. Bake in a preheated 350F oven for about 18 minutes. Cool on a wire rack.

Notes

For dulce de leche frosting, simply spread some dulce de leche on top of the cupcake. Easy!

What is the Red Stuff?

To give the cupcake a bit more of a romantic feel, I put some red sugar on top of the cupcake. There is no need to buy red sugar – simply put some sugar in a bowl, add some red food coloring to it, and stir. I then used my culinary torch to brûlée the top of the cupcake. This is something you could do table side to really get the fire going for the evening.

dulce de leche is so HAWT!! I love it. I thought I loved caramel…but I didn’t know true lusty love until I met dulce de leche. Of course, I have yet to make it for fear ox ‘sploding cans. Good thing my nearby mexican grocery store has already made cans of it!! And it’s sooooo good. I used it for some fantasmic cookies.

The chocolate cupcake was just right both in terms of being moist and the amount of chocolate flavor. Obviously, the dulce la leche was perfect, too. However, I must be a kid at heart because the Shirley Temple may be my all time favorite.

my husband is from So. America so dulce de leche has become a staple in our kitchen. when I found this recipe yesterday, my 8 year old begged me to try it for his birthday party tomorrow. YUM! I just baked 36 dulce cupcakes and they are heavenly. The cake itself is so good that I don’t think I’ll ice them with dulce de leche tomorrow, but what a cake.

by the way, we’ve made dulce by cooking cans of s. condensed milk. works great but watch carefully – an explosion takes a lifetime to clean up!

haha Stef…can’t figure out how to do that either. I have the cupcake pictures on my facebook page but don’t want to open up the security. How can I post them to your facebook page? Or, shall I just e-mail them to you?

These were screaming out to me! Got up and put the scm in the crock pot fiirst thing this morning. OMG, it is heavenly. Of course, I overfilled the first pan so they made tons of yummy cupcake pool but the other 4 dz. (Total of 5 dz) were the right amount but they all sank in the middle, even the ones that didn’t get overfilled. Any idea what I did wrong? The batter reminded me of chocolate mousse.

I made some tonight – so incredibly easy and explode-proof. I used 2 cans of Sweetened condensed milk. Used an electric can opener to remove the entire lid. Poured both cans into an oven-proof glass casserole dish – used a spatula to made sure I scraped the cans very well. I pre-set the oven to 425 F. Covered my glass dish with aluminum foil and set it into a over-sized rectangle cake pan. Poured water to about an inch from the top and placed it in the oven for one hr, 45 minutes. I did stir it once – about an hour and 15 min into the process. When I pulled it from the oven it was the most beautiful light golden brown color and smooth as silk. I made the cupcakes tonight. They are absolutely delicious, but… I can’t figure out why they sunk, shrunk and actually pulled away from the cupcake liners. I’ve been baking over 45 years and have never seen this happen. If anyone can figure it out, PLEASE let me know. My email addy is anangelseyes2c@msn.com. Thanks!

Trackbacks/Pingbacks

[...] my friend Brooke, owner of Sucre Shop), then I have some other ideas for you. I’ve used dulce de leche in chocolate cupcakes, as frosting on banana cupcakes and mango cupcakes, and in a very special breakfast souffle. [...]

I know, I know, you are getting worried about how you will remember to come back and see all of my latest posts. You can have the latest and greatest Cupcake Project creations come straight to your email! Sign up here!